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Tangy Potato Salad with Leeks

This potato salad takes the classic combination of leeks and potatoes and pairs them with a tangy creamy dressing, making this salad a perfect accompaniment for summer meals.

For Salad
  • 2 lbs potatoes (red or yukon gold, diced into 1" pieces
  • 2 leeks halved lengthwise, sliced into 1/2" slices
  • 1 cup frozen peas thawed
For Dressing
  • 1/2 cup mayo or yogurt (or a combo)
  • 2 Tbsp dijon mustard
  • 1/4 cup apple cider vinegar
  • 1 tsp salt
  • 1 tsp tsp dried dill
  • 1 tsp dried tarragon
  1. Bring a large pot of salted water to a boil and add the potatoes. Boil for about 15 minutes until the potatoes are easily pierced with a knife. Drain in a colander and allow to cool.

  2. While the potatoes are boiling, heat 2 tablespoons of olive oil in a saute pan over medium heat. Add the leeks and saute for 10-15 minutes, stirring often, until the leeks are wilted and caramelized.

  3. Add all dressing ingredients to a bowl and mix well.

  4. Combine the cooled potatoes, the sauteed leeks, the peas, and the dressing in a large bowl and mix well. You can serve this immediately or keep it in the fridge until needed.